FoodieWineLover

FoodieWineLover I created Foodiewinelover's page to share with you my passion for food & wine, and cultures of the world. It's all put together in a cookbook.

I am the founder of the blog: Foodiewinelover.com and a cookbook author. I am a certified wine connoisseur, and received a Level 2 certificate from the world renowned WSET, Wine Spirit Education Trust. I am a culinary aficionado and an occasional traveler. I have been inspired by many different cuisines during my travels abroad. It fascinates me, the way food plays a major role in cultures all ove

r the globe. I have had the pleasure to visit many countries in my lifetime and savored many delicious ethnic cuisines. Entertaining, cooking, dining out, wining and traveling are part of my lifestyles. I hope you will join me on my new blogging journey. Follow my blog: http://foodiewinelover.com/

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Twitter: https://twitter.com/FoodieWineLover
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Most recipes are mine unless I state otherwise. I will always give credit if my recipe is an adaptation of someone else's creation. You are welcome to share via the "Share" button. If you copy my photos and recipes, I ask that you give me, Gina Zarcadoolas, aka, FoodieWineLover credit for them. Thank you for your cooperation.

09/06/2026

Pappardelle with a Bolognese sauce.

09/06/2026

Shrimp Oreganata is an Italian-American dish. You’ll need the following:

Ingredients:

* 1 lb. extra-large shrimp
* Salt and pepper, to taste
* ¾–1 cup seasoned breadcrumbs
* Extra-virgin olive oil, to taste
* Juice of 1 lemon
* 1 tsp. oregano
* ¼ cup flat-leaf parsley, chopped
* Cold butter cubes, as needed

Directions:

Place the shrimp in a baking dish and season with salt and pepper.

In a medium bowl, combine the olive oil, breadcrumbs, parsley, and oregano.

Cover the shrimp generously with the breadcrumb mixture. Drizzle with additional olive oil and dot with butter.

Bake in a 400°F oven for 12 minutes, then broil for 3 minutes, or until the breadcrumbs are golden and the shrimp are cooked through.

Gina’s Note: If you use colossal shrimp, you can stuff them individually for a more impressive presentation.

W**e Pairing: I recommend pairing this dish with a Pinot Grigio from Alto Adige.

08/05/2026

When hubby and Mom are best friends, life gets a whole lot easier. ❤️

Hubby is admiring Mom as she cuts, cleans, and deveins shrimp. She does it with such ease and speed. It’s truly impressive! I love them both!

07/30/2026

If you don’t do “scarpetta,” you’re missing out on one of life’s little pleasures. 🇮🇹🍞

In Italian culture, “fare la scarpetta” literally translates to “to make the little shoe”. The bread moving across the plate mimics a small shoe dragging along the ground, sweeping up whatever is in its path. There is a something magical when you tear off a small piece of crusty bread to mop up the leftover pasta sauce remaining on your plate.

Did you know that?

07/22/2026

This is why the cows in Emilia-Romagna aren’t producing as much milk. 🥛

A recent heat wave has caused milk production to drop by about 10%. The cows are spending more time lying down to stay cool, and the pastures have dried out.

I’m not sure if it’s just a coincidence, but I recently bought a block of 24-month-aged Parmigiano Reggiano from Costco, and the taste and texture were different. It was missing the nuttiness and robust flavor I usually expect. Then my hubby mentioned that he had read an article about the heat wave.

It made me wonder whether I simply got an unusual wheel of cheese or if the heat wave could be playing a role. What do you think?

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